Whole wheat multigrain bread and cake muffins are the latest product profiles added to AIB International’s catalog of free baking process kill step calculators. These calculators and accompanying consulting service empower bakeries to validate their food safety preventive controls and accurately evaluate Salmonella destruction in bakery products. The FDA’s Food Safety Modernization Act (FSMA) requires validation and verification of thermal processes or kill-step, creating an industry-wide need to scientifically validate thermal processes to ensure product safety.
You can use the calculators to evaluate the lethality of a thermal process (baking) to destroy Salmonella in your hamburger buns, whole wheat multigrain bread, and cake muffins, and demonstrate effectiveness of your process to comply with FSMA. The interactive calculators work by using oven time and temperature parameters to automatically determine the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and supporting documentation for FSMA’s validation and verification process.
If you'd like additional support for your commercial bakery, you can schedule AIB’s Kill Step Validation Consulting service. One of our professionals will visit your bakery, collect appropriate time and temperature data, calculate lethality of the baking process, and assist you with data interpretation.